Aplicación empírica.

Membrane technologies have been proving their advances in the fields of separation and purification. There has been a shift toward membrane separation processes because they are often more capital and energy efficient when compared with chemical separation processes. Membrane processes have several advantages over many of the traditional separation techniques such as distillation, extraction, ion exchange, and adsorption. No energy-intensive phase changes or potentially expensive solvents or adsorbents are needed for membrane separation, simultaneous separation and concentration of both inorganic and organic compounds is possible. Combined microfiltration and ultrafiltration membranes successfully separated and concentrated fat, casein, whey proteins and lactose from cheese whey. Ultrafiltration membrane retained about 50-60% of lactose to obtain permeate. The highest lactose retention of 58,45% and whey proteins permeation of 59,97% were obtained with the UP010 membrane.

The tested microfiltration membranes successfully separated fat from whey. Nearly 100% of fat retention was obtained with the CA 0,45µm membrane.

Further study needs to be conducted on the ultrafiltration membrane to obtain 100% lactose retention and lower whey proteins retention. The economic analysis for the whey proteins recovery with membrane separation also needs to be analyzed and compared with other downstream processes.

The potential of using membrane processing such as microfiltration and ultrafiltration evaluated to concentrate fat, casein, lactose and whey protein from whey. Furthermore, the dependency of permeate flux decline on operating parameters in cross-flow microfiltration and ultrafiltration of whey at different operating pressure, cross-flow rate and temperature was studied. 81 different MF and UF experiments were modeled using those 9 MF and UF experiments results. Taguchi method used for modeling and the best condition combinations were calculated for high flux, high fat, casein and whey protein concentrations. The

microfiltration set-up with flat module and Polyethersulfone (PES) membrane with 0.2µm mean pore size and Cellulose Acetate (CA) membrane with 0,45µm and 0.2µm mean pore sizes were used. The results showed that the flux and the retention of fat were achieved respectively, 11,88 L/m2.h and 100%. The optimum condition in these results were determined as CA 0,45µm mean pore size membrane, 6 l/min cross-flow rate, 4 bar trans membrane pressure (TMP) and 30oC temperature. The ultrafiltration set-up with flat module and UP010, UC010 and UC030 were used. The results showed that 100% fat, 62,5% casein, 58% lactose were presented in the retentate, 60% whey protein was passed to the permeate and 19,81 L/m2.h flux were achieved. In these results, the optimum conditions were determined as UP010 membrane, 6 l/min cross-flow rate, 8 bar transmembrane pressure (TMP) and 30oC temperature.

Fat concentrate produced by MF. Separation system effluent was recovered for reuse. In the second part of study, three different UF membranes were applied to the raw wastewater of the dairy industry (cheese whey). At microfiltration as first stage, flux values ranged from 7 to 12 L/m2.h, while pressure ranged from 2 to 4 bar. A very good removal of COD was obtained. Concentration level of COD has decreased approximately 40%.

The fat and casein were retentate from microfiltration membrane. Then, the lactose and whey proteins were released by ultrafiltration. Released proteins should be concentrated and separated efficiently from lactose by diafiltration and spray dried to produce WPI containing 95 % protein.

WPCs were produced by UF. When the protein concentration exceeds 90% the product is known as whey protein isolate (WPI). To increase the protein concentration, a modification of the process, known as diafiltration, should be employed to further decrease the lactose and mineral content.

The retention of protein by the exp. no 26 was 40%, and there was a partial retention of lactose. Ultrafiltration/diafiltration should be used to separate whey protein from lactose sugar and other components in the whey. Whey protein has found a good market as a food additive or protein supplement. The permeate stream after UF/DF is mainly composed of lactose, salts, and a lot of water, which can be dried to produce whey permeate powder (deproteinized whey). Drying of whey permeate need to

remove large amount of water, which is an energy-intensive process. The lactose sugar fraction in cheese whey can be used to produce value added products such as lactic acid, ethyl alcohol, and methane gas or to grow cells for an antibacterial compound, but this is not currently in full-scale production.

REFERENCES

Abderrazak, A., 2009: Use of membrane processing to concentrate TGF-β2 and IGF-I from bovine milk and whey. Journal of membrane science. 326, 435-440

Atra R., Vatai G., Bekassy-Molnar E. and Balint A., 2005: Investigation of ultra and nanofiltration for utilization of whey protein and lactose, Journal

of Food Engineering 67, 325-332.

Bell, S.J., 2000: Health enhancing properties of dairy ingredients, Medicinal Food, 3, 1.

Cayot, P. and Lorient, D., 1997: Structure-function relationships of whey proteins.

In Food Proteins and Their Applications, Ed. S. Damodaran and A. Paraf, pp. 225-256, Marcel Dekker, New York.

Chandler M., Zydney A., 2006: Effects of membrane pore geometry on fouling behavior during yeast cell microfiltration, Journal of Membrane

Science Vol. 285, no. 1–2, pp 334–342.

Dairy Processing Handbook: Published by Tetra Pak Processing Systems AB, S-221 86 Lund, Sweden. pg. 125.

De la Fuente, M.A., Hemar, Y., Tamehana, M., Munro, P.A., Singh, H., 2002: Process - Induced changes in whey proteins during the manufacture of whey protein concentrates. International Dairy Journal. 12, 361- 369. Erdem, İ., 2002: Preparation of Ultrafiltration / Microfiltration Ceramic Composite

Membranes for Biotechnology Applications. M.Sc. Thesis, İzmir Institute of Technology, 54p, İzmir.

German, J. B., Dillard C. J., Walzem, R. L., 2001: U.S. Whey Products and Dairy Ingredients for Health: A Review, U.S. Dairy Export Council, In press.

Gesan, G., Daufin, G. and Merin, U., 1995: Performance of whey crossflow microfiltration during transient and stationary operating conditions. J.

Harper, W. J., 2000: Biological Properties of Whey Components: A Review. The

American Dairy Products Institute, Chicago, IL.

Hong, Y., 2003: Coagulation as pretreatment for improving ultrafiltration performance in water and wastewater treatment. MSc Thesis, The Faculty of Graduate Studies of the University of Guelph, Canada. Howell, J. A., Sanchez, V., Field, R. W, Blackie, 1993: Membranes in

Bioprocessing: Theory and Applications, Academica Professional,

Chapman & Hall.

Kamer, İ., Aksoy, E., Tatlıdil, T., 1997: Peyniraltı suyunun önemi ve değerlendirme yolları, Proje çalışması, Ege Üniversitesi Ege Meslek Yüksekokulu Gıda Teknolojisi Bölümü, Bornova-İzmir.

Karagözlü, C., Bayarer, M., 2004: Peynir altı suyu proteinlerinin fonksiyonel özellikleri ve sağlık üzerine etkileri. Ege Ünv. Ziraat Fakültesi

Dergisi, 41 (2), 197-207.

Kavacık, B.,Topaloğlu, B., 2007: Peyniraltı suyu ve Gübre karışımından biogaz üretimi. 7.Ulusal Çevre Mühendisliği Kongresi, 443-450.

Kaya, Y., Aydıner, C., 2006: Nanofiltration of single and mixture solutions containing aionics and nonionic surfactants below their critical micelle concentrations (CMCs). Journal of membrane science 282, 401-412. Koyuncu, I., Turan, M., Topacık, D. & Ates, A. 2000: Application of low pressure

nanofiltration membranes for the recovery and reuse of dairy industry effluents. Water Science and Technology, 41 (1), 213-221.

Maubois, J. L. and Ollivier, G., 1997: Extraction of milk proteins. In Food Proteins

and Their Applications, ed. S. Damodaran and A. Paraf, pp. 579-595, Marcel Dekker, New York.

Metin, M., 1983: Süt Sanayinde Peynir Suyunun Değerlendirilmesi. Ege

Üniversitesi Mühendislik Fakültesi Gıda Mühendisliği Bölümü Dergisi, 1 (1), 151-169.

Metin, M., 2009: Süt ve Mamülleri Analiz Yöntemleri. Ege Üni. Ege Meslek Yüksekokulu Yayınları No:24, 4, 185 – 192.

Miller G. D., Jarvis J. K. and Mc Bean L. D., 2000: Handbook of Dairy Products

and Nutrition, 430 p. Illinois: CRC Press.

Morr, C. V. and Ha, E. Y. W., 1991: O-flavors of whey protein concentrates: A literature review. International Dairy Journal 1, 1.

Palacio L., Ho C.C., Prádanos P., Hernández A., Zydney A.L., 2003: Fouling with protein mixtures in microfiltration: BSA-lysozyme and BSA- pepsin, Journal of Membrane Science 222 (1–2), 41–51.

Renyard, S.J., Whitehead, P.D., 1991: Milk Concentrades. The Technology of

Dairy Products. (ED. By. R. Early), 147 –166.

Samuelsson G., Dejmek P., Tragardh G., Paulsson M., 1997: Minimizing whey protein retention in cross-flow microfiltration of skim milk,

International Dairy Journal 7, 237–242.

Schaafsma, G., Steijns, J. M., 2000: In Essentials of Functional Foods, M. K.

Schmidl and T.P. Labuza (Eds), Gaithersburg, MD, Aspen Publ. Inc. V. Gekas and M. Lopez-Leiva, 1985: Hydrolysis of lactose: a literature review,

Process Biochem., 20, 2-12.

Van Der Horst, H. C. and Hanemaaijer, J. H., 1990: Desalination 77-235.

Zadow J. G., 1992: Whey and Lactose Processing. pp. 271-316. England: Elsevier

Applied Science.

Zydney, A.L., 1998: Protein separations using membrane filtration: new opportunities for whey fractionation. International Dairy, 18, 243- 250.

Url-1 <http://www.osmonics.com>, accessed at 08.06.2011.

Url-2 <http://www.styd-cevreorman.gov.tr/IMAGES/sut_endustrisi.doc>, accessed at 30.04.2011.

Url-3 <http://eng.ege.edu.tr/~otles/foodwaste-milk.tripod.com/default.htm>, accessed at 18.04.2011 22:56.

CURRICULUM VITAE

Candidate’s full name: Caner TORTOP

Place and date of birth: ÜSKÜDAR – 15.03.1985

Permanent Address: Suadiye mah. Bağdat cad. Noter sok. No:27/1 Kadıköy/İstanbul

Universities and